These quick and easy garlicky pesto flatbread pizzas are layered with pesto, fresh tomatoes, sun dried tomatoes, mozzarella, basil, and arugula for a flavorful weeknight dinner that can be ready in just 15 minutes.
Weeknight pizza does not have to mean ordering delivery or spending an hour making dough from scratch. This garlicky pesto flatbread pizza is a simple, fresh, and satisfying dinner that comes together fast, making it perfect for busy evenings when you still want something homemade and full of flavor.
Pizza is one of those meals that is hard to give up, even when you are trying to eat a little lighter. The good news is that flatbread pizzas make it easy to enjoy all the flavors you love without a complicated process. Instead of rolling out dough, whole grain naan flatbreads create a quick and sturdy base. They crisp up beautifully in the oven, hold the toppings well, and make this recipe feel effortless from start to finish.
This version is all about bright, fresh ingredients. Pesto adds a rich herby base, fresh mozzarella melts into creamy pockets, and a mix of sliced tomatoes and sun dried tomatoes gives every bite a sweet, savory, and slightly tangy flavor. After baking, the pizzas are finished with peppery arugula, torn fresh basil, and red pepper flakes for a little heat. The result is a flatbread pizza that tastes fresh, colorful, and satisfying without feeling heavy.
The garlic purée is a small step that makes a big difference. Brushing the flatbreads with garlic before baking allows that flavor to warm into the bread and adds a delicious base layer before the pesto is added. Garlic purée is simply smooth garlic blended with olive oil and a little sea salt, making it an easy way to bring bold flavor to quick meals. If you love garlicky pizza, do not skip this part.
One of the best things about this easy pesto flatbread pizza recipe is how flexible it is. The measurements do not need to be exact, so you can adjust the toppings based on what you have in the refrigerator. Add more tomatoes if they are in season, use extra arugula for a salad-style finish, or include other vegetables such as bell peppers, squash, or caramelized onions. If you want to make the meal more filling, cooked chicken or prosciutto can also be added before or after baking.
To make the pizzas, start by brushing the naan flatbreads with garlic purée and baking them for a few minutes. This helps the edges begin to crisp so they do not become soggy once the toppings are added. Next, spread pesto evenly over each flatbread, add slices of fresh mozzarella, and top with fresh tomatoes and sun dried tomatoes. A little salt and pepper is all you need before the pizzas go back into the oven.
After about 10 to 13 minutes, the cheese should be bubbling and the edges should be golden and crisp. Once the flatbreads come out of the oven, finish them with a generous handful of arugula and fresh basil. The greens soften slightly from the warmth of the pizza while still keeping their fresh texture. Red pepper flakes are optional, but they add a nice kick if you like a little spice. You can also add a light drizzle of balsamic vinegar for extra flavor if desired.
This garlicky pesto flatbread pizza with tomatoes and arugula is the kind of meal that works for almost any night of the week. It is fast enough for a busy schedule, fresh enough to feel balanced, and flavorful enough to satisfy a pizza craving. Serve it as a light dinner, slice it into smaller pieces for an appetizer, or pair it with a simple side salad for an easy meal that feels special without requiring much effort.
Enjoy this easy pesto flatbread pizza warm from the oven, topped with fresh arugula, basil, and a sprinkle of red pepper flakes for a simple homemade pizza night.
Garlicky Pesto Flatbread Pizza with Tomatoes and Arugula
Ingredients
- 2 whole grain naan flatbreads
- 1 Tbsp Alessi garlic purée
- 1/2 cup pesto
- 6 slices fresh mozzarella, 1/3-inch thick
- 1/2 lb tomatoes, thinly sliced
- 1/2 cup sun dried tomatoes
- Salt and pepper, to taste
- 2 cups arugula
- Fresh basil leaves, torn
- Red pepper flakes, to taste
Instructions
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Preheat oven to 425 degrees F.
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Brush the flatbreads with garlic purée and place them in the oven for 3 to 5 minutes, just until they begin to crisp.
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Spread pesto evenly over the flatbreads. Top with fresh mozzarella, sliced tomatoes, and sun dried tomatoes. Season with salt and pepper.
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Place the flatbreads on a prepared baking sheet and bake for 10 to 13 minutes, until the cheese is bubbling and the edges are crisp.
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Remove from the oven and top with arugula, fresh basil, and red pepper flakes, if desired. Slice and serve warm.
Nutrition
| Calories: 386kcal
| Carbohydrates: 37.1g
| Protein: 16.7g
| Fat: 19.2g
| Saturated Fat: 5.9g
| Sodium: 1.163mg
| Fiber: 5.8g
| Sugar: 7.2g
Nutrition information is automatically calculated, so it should only be used as an approximation.